Similar Recipes

Corpse Reviver #2
Elusive, complex, and perfect for a new generation of craft cocktail fans.
Atty Cocktail
A good gin contains floral elements in its mix of botanical flavors, and the creme de violette nicely calls the floral notes to the fore.
Irish Cocktail
This classic drink is similar to the Improved Holland Gin Cocktail, but uses Irish whiskey instead of malty genever.
Quill
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
Martinez Cocktail
The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters.
Improved Gin Cocktail
Genever and Cointreau: odd, but oh-so-compelling.
Bijou Cocktail
With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous.
Vermouth Cocktail
The Vermouth Cocktail illustrates the flavorful beauty of good vermouth, with just a little adornment. If you're prone to dismiss this drink out of hand because it's based on vermouth, then you're denying yourself the opportunity to see what the original fuss from the nineteenth century was all about.
Modern Cocktail No. 2
The Modern Cocktail No. 2 shows how wonderfully blended scotch can work in a cocktail. As written in the Savoy Cocktail Book from 1930, the Modern #2 matches the smooth richness of blended scotch with the sharp tang of sloe gin, with dashes of absinthe, grenadine and bitters lending additional complexity.
The Bombay Cocktail
Here's a brandy-based classic that dates to at least 1930: the Bombay Cocktail. I first tasted this drink several months ago at Bar Agricole in San Francisco. Medium-bodied and full of flavor without coming on too aggressive, the Bombay Cocktail offers a glimpse at another time, when brandy was one of the regents of the cocktail kingdom.

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The Obituary Cocktail

The Obituary is an intriguing spin on a gin martini, probably getting its morbid name from the inclusion of absinthe (though a pastis like Pernod can be substituted). The result is a completely new drink; the introduction of an anise-y flavor highlights the aromatics already present in both gin and vermouth.

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